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indulge in chocolatey goodness with this dark, moist and delightfully rich chocolate loaf. Grab yourself a glass of milk and a plate to scoff the evidence before it’s too late. I like this plain but you could add in some chocolate chunks or nuts if you fancy.
Make yours like this:
190g unsalted butter
130g plain flour
190g soft light brown sugar
3 large eggs
60g cocoa powder
1 tsp baking powder
20ml whole milk
1 tbsp strong brewed coffee
1 Preheat the oven to 170C (325F), Gas Mark 3, then grease a loaf tin with butter and line with baking parchment.
2 Use an electric whisk to cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, ensuring you mix well after each addition. Don’t over-mix as this will cause the mixture to curdle.
3 Sift the flour, cocoa powder and baking powder in a separate bowl and then pour the milk into a jug, along with the coffee. Add the dry ingredients to the cake batter in two batches, alternating with the milky mixture. Mix well on a low speed and scrape down the sides of the bowl, so as not to miss any.
4 Change the speed to a higher setting and whisk until you get a smooth, even batter. Pour into the prepared loaf tin and place in the oven to bake for approximately 1 hour, until the sponge is firm to the tough and a skewer inserted into the middle of the cake comes out clean.
5 Allow the cake to cool slightly before removing from the tin and leaving on a wire rack to cool completely.
Taken from Cake Days by The Hummingbird Bakery